German Style Tofu & Potatoes
Fall is in the air, and I am so ready to start using my oven again. There is absolutely nothing like pulling a hearty meal out of a hot oven.
I came up with this recipe while making a mustardy tofu marinade. The flavor made me think of sausage, so the sauerkraut and potatoes just seemed like a natural fit. I hope you enjoy this as much as I did!
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 block extra firm tofu 12-14 oz, drained and cut into small strips approximately 1/4″ x 1″
1/2 cup sauerkraut
1 lb fingerling potatoes cut into approximately 1″ chunks (I used red fingerlings.)
approximately 1/4 lb of vidalia onion
Additional olive oil for cooking
1 Put mustard, oil, vinegar and 1/4 teaspoon each of salt and black pepper into a small bowl. Beat until well combined.
2 Place tofu into a bowl, and drizzle marinade over the top. Gently turn tofu to coat. Cover the bowl and refrigerate for at least a few hours or overnight.
3 Once tofu has marinated, preheat oven to 375˚.
4 Coat the bottom of a roasting pan or casserole dish with olive oil. Add in tofu and sauerkraut.
5 In a separate roasting pan, place potatoes with olive oil & salt.
6 Place both in the oven and cook at 375˚ for an hour, stirring both about 30 minutes in.
7 While those are cooking, thinly slice a quarter of a large vidalia onion (approximately 1/4 lb).
8 After tofu and potatoes are cooked, combine them with the raw onions in a serving bowl and mix. The heat will soften the onions slightly. add additional salt and pepper to taste.